By now, quinoa has become a household name. Even your football loving, macho man uncle has heard of it. But, do you know about some of the lesser known, weirder whole grains?
Recently, I’ve been trying to experiment with different varieties of whole grains in my diet, such as Amaranth, Buckwheat and Black Rice, to keep things interesting.
Here’s what you need to know about “whole grains.” Sometimes, when we eat foods labeled with “whole grain flour,” we assume we are eating the actual, whole grain. That’s not always true. Ideally, if you’re going to eat grains, you want them to be in their natural, whole, fresh state — meaning the whole kernel. Once grains are pulverized and turned into flour — including whole wheat flour or brown rice flour — they are digested in a very similar way to sugar or candy, ramping up your blood sugar and insulin levels. True whole grains have fiber in the bran which help eliminate toxins and improve colon health and it passes through your intestines, but it also helps maintain your blood sugar on an even plane by digesting slowly.
Does that mean you need to give up bread? Definitely not if that’s something you body can handle and you want to consumer. But, be mindful of looking for products that have no added sugar and are made with whole kernels of grains and seeds, not just the flour.